Canadian The Smooth and Versatile Spirit
History: Canadian whisky became popular during Prohibition, when it was smuggled into the U.S. in huge quantities. Canada’s approach to whisky focuses on smoothness and blending, leading to versatile, easy-drinking expressions. Main Grain Used: Primarily corn, but rye is often included—hence the nickname “rye whisky”, even when rye isn’t the dominant grain. Common Flavor Notes: Light-bodied, with notes of caramel, vanilla, baking spices, and soft fruit.
Rye-heavy Canadian whiskies (e.g., Lot 40) have a spicier, peppery kick.
Blended Canadian whiskies (e.g., Crown Royal, Canadian Club) are mellow and slightly sweet.
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